I honestly think most tempeh dishes look and taste almost the same. You’d want to slice them as thinly as humanely possible. Then deep-fry them till golden and crunchy. Prepare the chili paste, as vibrantly and spicy as you can possibly handle. Stir-fry the paste using some oil, add sugar and cook till the paste turns brown and fragrant. Toss in the tempeh chips and coat them all with the chili paste. Yup, that sounds about right.

This dish has another stinky twist. The quite-literal stinky beans are added, together with potato chips. Unlike the usual crispy and spicy sambal tempeh, this is cooked into slightly chewy stir-fry. It is a nice improvisation on the otherwise pretty generic sambal tempeh.

Three main ingredients, one strand of stinky beans, some soybean cake, or tempeh and potatoes.

Thank you so much You’re my favorite person right now! I really like your blog too (love the pictures!), but I’m not a good cook. I clearly need to change that, and this dish looks great. I’m off looking for some vegetarian reicpes now

Oh and about the malted milk powder, I just googled it and it says on Wikipedia that Horlick is one brand of malted milk powder. I don’t know it though, seeing that we don’t have the same brands over here.

oh yum! i have always loved spiced and caramelised tempeh, potato chips. I grew up watching the adults eat those stinky beans and was always drawn to the stinky smell, but never found the courage to pop one into my mouth. It was only when i got older that i began to accept it as part of my diet!

I am always on the lookout for good tempeh recipes and this looks like something I definately have to cook! I love you use of step by step photos (I wish I had that much effort when I was preparing dinner) and I’m eyeing off that beautiful serving bowl you have in the first pic, it’s gorgeous!